Pizza Napolatena, is a type of pizza that originated in Naples, Italy. Neapolitan pizza is traditionally made from simple, fresh ingredients: a basic dough, raw tomatoes or fresh sauce, basic mozzarella cheese, fresh basil, and olive oil–no fancy toppings here. One of its defining characteristics is there is often more sauce than cheese, leaving the middle of the pie wet or soggy and not favorable being served by the slice. Because of this, Neapolitan pizzas are generally pretty small (about 10-12 inches), making them closer to the size of a personal pizza. These saucy, piquant pies are baked at very high temperatures (800°F-900°F) for no more than 90 seconds. Since conventional ovens only reach 500* the below recipe was converted for the modern oven. Having said the above, this pizza is no slouch and every bit as luscious as one baked on the molten coals of Mount Vesuvius 🙂

*Suggestion. See note below before making the dough. If you feel adventurous, please feel free to make the dough recipe, but this scrumptious pie goes together in a flash if you use the quick option suggested below.